Relevance of nitrate and nitrite in dry-cured ham and their effects on aroma development
6 pages.-- Review article.
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| Main Authors: | , , |
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| Format: | artículo biblioteca |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas (España)
2009-07-30
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| Subjects: | Aroma, Dry-cured ham, Flavour, Nitrate, Nitrite, Nitrosamines, Sabor, Jamón curado, Nitrato, Nitrito, Nitrosaminas, |
| Online Access: | http://hdl.handle.net/10261/15640 |
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